Two Great Gluten-Free Recipes

Here are two great gluten-free recipes. These are special treats in our home. Feel free to follow us at www.facebook.com/thatgluten-freefeeling We have plenty of recipes and tips. Also Chaton, Celeste and Vickie are working on a cookbook. We will have more information on this project for you soon.

Coconut Clouds:

2 egg whites

1 pinch salt

½ cup white sugar

2 cups flaked sweetened coconut

Preheat oven to 375º. Lightly grease baking sheet. Beat together the egg whites with the salt in a small owl until it formssoft peaks. Add the sugar 1 tablespoon at a time while continuing to beat at high speed until stiff peaks form. Fold the coconut into egg mixture. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart. Bake in preheated oven for about 12 minutes.

Raspberry-Lemon Yogurt Bread

Vegetable oil cooking spray

2 cups gluten free flour mix

2 teaspoons xanthan gum

2/3 cup plus one tbsp. Sugar, divided

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup gluten free yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon lemon zest

1 teaspoon orange zest

1 teaspoon gluten free vanilla extract

2 cups frozen raspberries

Preheat oven to 350˚. Coat a 1 lb. loaf pan with cooking spray. Combine flour, 2/3 cup sugar, xanthan gum, baking powder, baking soda, and salt in a bowl. Combine yogurt, eggs, butter, zest, and vanilla in a second bowl.

Toss raspberries with remaining 1 tbsp. sugar in a third bowl. Fold yogurt mixture into dry mixture; stir to mix all ingredients completely. Gently fold in raspberries. Scrape batter evenly into loaf pan. Bake until top is golden and springs back when gently touched, about 65 minutes.